Mustard Roast Beef with Roasted Veggies and Crispy Kalettes

Steps

1. Roast veggies Preheat oven to 220°C. Dice potatoes and quarter parsnips lengthways. Toss with pumpkin, herb spices and a drizzle of oil on a lined tray. Season and roast for about 30-35 minutes until tender and golden.
2. Prep beef In a small bowl, mix mustard, garlic, 1/2 tsp salt and a drizzle of oil until combined. Heat a drizzle of oil in a fry-pan on high heat. Pat beef dry and season with pepper. Add beef to pan and sear for about 2 minutes on each side (beef does not need to be cooked through).
3. Cook beef Place seared beef on a second lined oven tray (reserve pan) and spread over mustard mixture to coat. Roast beef for 7–9 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove from oven and cover to rest for about 5 minutes. Slice thinly against the grain.
4. Cook kalettes Cut kalettes in half. Heat a drizzle of oil in reserved pan on high heat. Stir-fry kalettes for about 6 minutes, until tender and crisp. Season and set aside, reserve pan.
5. Heat gravy Return pan to a medium heat. Add gravy, any beef resting juices and a splash of water, cook for about 1 minute until heated through. Season to taste.
6. Serve mustard roast beef with roasted veggies and crispy kalettes. Serve gravy on the side.